To Sally Knox & Michelle who want homemade coconut instructions/method.  First let me say that I use a Luvelle Yogurt Maker (best anywhere from my research – never had a failed batch YET!).  They aren’t cheap, but when I tell you it takes me 11-15 minutes prep time to get it set up, then walk away for 15 hours – you may see the incredible value in it!  That maker holds the perfect temperature without any problem and every batch I’ve made has been perfect (and I’d never made yogurt before!).

So that said.  I take 3 cans Thai Kitchen Organic coconut milk from Costco, take the labels off the cans and put it in fairly warm water in the sink for a few minutes to liquefy everything while I gather the other ingredients.  I use 1 tsp of organic sugar that feeds the fermentation, 2.5 T Great Lakes Culinary Gelatin (from Natural Grocers), and 1/4 tsp GI ProStart (from GI ProHealth) for my starter.  Shake the coconut milk well before opening, then I pour the first can into my NutriBullet.  Add the powders in and give it about a 5 second mix – if any powders stuck to the side, dislodge it and mix another quick burst.  Pour this out into the Luvelle 2L container.  (Note, the rest is because I like to get every drop of good stuff out of the blender).  Put the second can in the bullet and give it another 5 second mix.  This one is much less “textured” than the first can with the powders), and pour it into the Luvelle container.  The 3rd can I generally just pour into the bullet, cap it and just give it a quick shake before dumping in with the other 2 cans.  Mix with plastic to make sure all is blended in the Luvelle container well, then cap it and put it in the yogurt maker with cool water in the reservoir to the water line shown.  Set it for 100 degrees (it’s the second press on the temp setting), then set the timer for 15 hours and walk away!

Perfect every single time I’ve made it.  One thing I’ll add, if you want to add ANY flavoring to it, wait till it’s done (otherwise it messes up the fermentation according to the manual), mix it in with the finished (but VERY watery) yogurt, THEN put it in the fridge for 12-24 hours to let it set up.  I’ve found that if I want to add powdered fruit, I reduce the gelatin a bit to accommodate for the absorption of the powdered fruit.  If using fresh, fruit, you likely would want to add a bit more gelatin since the fruit will add more moisture.  Either way, the yogurt finishes off the maker as very watery and separates – this is normal, just stir it up and refrigerate).  DONE in 15 minutes or less!  Hope you enjoy it – we feel that the Luvelle Yogurt maker has been one of the best kitchen gadgets we’ve bought in many years!

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Michele